Mediterranean Chickpea Ratatouille with Extra Virgin Olive Oil

Ingredients

• 4 tbsp Morocco Gold Extra Virgin Olive Oil plus extra for drizzling
• 1 eggplant (large), cut into pieces (3-4 cm)
• 2 capsicums, cut into strips (1-2 cm)
• 2 zucchini (medium), cut into slices (1 cm)
• 1 lemon, zest only, no white pith
• 5 garlic cloves
• 3 - 4 sprigs fresh basil, stalks and leaves separated
• 1 red onion (large), cut into quarters
• 2 fresh tomatoes, cut into pieces
• 400g canned chopped tomatoes
• 1 ½ tbsp balsamic vinegar
• 300g fresh green beans, trimmed and cut into halves, if preferred
• 80g pitted Kalamata olives, drained
• Salt, to taste
• Ground black pepper, to taste
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• Chop vegetables into even pieces for consistent cooking.
• Allow the vegetables to soften fully before combining with the tomato base.
• Serve warm with crusty bread, couscous or grilled fish.
• Leftovers store well in the fridge for up to 3 days.